DENNY'S

Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

Drip leak observed from drain pipe of 3 comp sink. [CA]: Repair drain pipe and remove leak.

Multiple Potentially Hazardous Food (PHFs) measured above 41F in the drawer coolers at cook line (raw chorizo 52F, prime rib 55F, turkey bacon 54F). PHFs were taken from the walk in cooler and placed in the unit approximately 2 hours prior to measurement. Ambient temperature of unit measured at 63F. Note: Manager and staff showed that the unit was accidentally unplugged during cleaning. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: PHFs were relocated to other functioning cooling units to cool down. Unit was turned on. Food items may be relocated back to the unit once it is able to properly cold hold PHFs.

*REPEAT VIOLATION* At the restroom hand sinks (middle and closest to claw machine), maximum water temperatures at the nonadjustable hand sink stations measured above 108F and below 100F respectively. [CA]: Water temperature at nonadjustable hand sink stations shall be maintained between 100F - 108F

*REPEAT VIOLATION* At the restroom closest to the claw machine, maximum water temperature at the nonadjustable hand sink station measured at 65F. At the middle restroom, maximum water temperature at the nonadjustable hand sink station measured at 90F. At the farthest restroom, maximum water temperature at the nonadjustable hand sink station measured at 149F. [CA]: Water temperature at nonadjustable hand sink stations shall be maintained between 100F - 108F.

At the cook line drawer cooler, the scoop handle was in direct contact with shredded potatoes. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food.